Total Time
Prep 25 mins
Cook 6 mins

Gourmet Magazine. Add jalapneno slices for more bite.

Ingredients Nutrition


  1. In a small bowl, mix together the tomatoes, avocado, onion, lemon juice and Tabasco.
  2. Season to taste with salt and pepper.
  3. In another small bowl, mix together sour cream, coriander, salt and pepper to taste.
  4. Put tortillas on a baking sheet and brush tops with oil.
  5. Broil tortillas 2 to 4 inches from heat until pale golden.
  6. Sprinkle tortillas evenly with cheese and broil until cheese is melted.
  7. Spread avocado mixture evenly over 2 tortillas and top each with 1 of remaining tortillas, cheese side down to make 2 quesadillas.
  8. Transfer quesadillas to a cutting board and cut into 4 wedges.
  9. Top each wedge with a dollop of sour cream mixture and serve warm.
Most Helpful

We had a couple of friends over and I made these delicious and different quesadillas. I had to make two batches, one for the hotties and one for the milds. I increased the Tabasco to 1 t. and added chopped jalapeno pepper for the hotties. The original recipe was perfect for the milds. Monterey Jack cheese was a great choice. Thanks a bunch.

Jillian L February 19, 2003

This was very good and had people asking for the recipe. I cut it into small squares and used as an appetizer. The filling would also be good as a dip w/chips. Thanks.

Thellie February 28, 2003

This is a perfect light meal...Very yummy! Like many ppl recommended I used olive oil and scallions. We found it a bit watery, but it could be because I didn't seed the tomatoes...I will next time. Will definitely make again. Thanks for sharing.

Dawn's Karma May 17, 2009